Read by Michael Flamel

Once upon a time, in the heart of Covent Garden, there stood a quaint little tavern with a big secret: their fish and chips were unlike any other in all of London. It wasn’t just the crispy batter or the perfectly cooked fish that made them stand out; it was the magical touch of celery salt that added an unexpected twist to this beloved British classic.

Here’s how you can recreate this legendary dish in your own kitchen:
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Garden Fish and Chips

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A crispy, golden take on classic British fish and chips with a flavorful twist—celery salt. Light beer batter coats flaky white fish, while oven-baked fries add the perfect crunch.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

• For the fish
  • 4 fillets of your favorite white fish (such as cod or haddock)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup beer (a light lager works best)
  • 1 stalk of celery, finely chopped
  • Salt and pepper to taste
  • Vegetable oil for frying
• For the chips
  • 4 large potatoes, peeled and cut into thick fries
  • 1 tablespoon olive oil
  • 1 teaspoon celery salt
  • Salt to taste

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Instructions

1. Start by preparing the chips. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato fries with olive oil, celery salt, and salt until evenly coated. Spread them out in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
3. While the chips are baking, prepare the fish batter. In a mixing bowl, whisk together the flour, baking powder, chopped celery, salt, and pepper. Gradually pour in the beer, stirring until you have a smooth batter with the consistency of pancake batter.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
5. Pat the fish fillets dry with paper towels and season with salt and pepper.
6. Dip each fillet into the batter, coating it evenly, then carefully lower it into the hot oil. Fry the fish for 4-5 minutes on each side, or until the batter is golden brown and the fish is cooked through.
7. Once the fish and chips are ready, serve them hot with a sprinkle of extra celery salt on top for an added burst of flavor.

Suggestions for serving

• Traditional mushy peas or a fresh garden salad make excellent accompaniments to fish and chips.
• Serve with a wedge of lemon and tartar sauce for dipping.
• Pair with a crisp, cold pint of your favorite beer for the ultimate British pub experience.

And there you have it, a taste of Covent Garden right in your own home. Enjoy your zesty fish and chips adventure!